Lemon Chicken and Rice Soup
This comforting soup features tender chicken, fluffy rice, vibrant vegetables, and a bright lemony flavor that's perfect for cold weather or when you're under the weather.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breast
- 8 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice
- 1 cup frozen peas
Flavor Enhancers
- 2 large lemons, zest and juice
- 2 teaspoons dried thyme
- to taste Salt and pepper
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the olive oil over medium heat in a large pot. Add the diced onions and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes.
- Add the boneless chicken breast to the pot, pour in the chicken broth, and bring to a boil. Reduce heat to simmer and cover, cooking for 15-20 minutes.
- Remove the chicken, shred it into bite-sized pieces, and set aside.
Cooking
- Stir the uncooked rice into the soup and cook for 10 minutes or until tender.
- Add the frozen peas and incorporate the shredded chicken back into the pot.
- Mix in the lemon juice, lemon zest, dried thyme, and season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy hot!
Notes
For best results, use fresh ingredients. Consider variations such as browning the chicken first or adding greens.